Superbowl 50 is officially ‘in the books’ as they say, with the Denver Broncos and the venerable Peyton Manning winning in convincing fashion over Cam Newton and the Carolina Panthers. The professional football season has come to a celebratory end, and what a finale it was with the evening spent watching the big match with friends, great food and mouth-watering PIE!
As it was with any gathering, I typically liked to use these opportunities as a taste-testing ground for my latest ‘spirited’ pie recipe, and what better event than Superbowl to bring a bourbon or whiskey-made dessert? But, since I was sure there’d be plenty of good drink to be had, and the since many of us had to work the next day (UGH!), I decided to whip together something equally as flavorful (sans the alcohol) – A Triple Berry Pie.
A Triple Berry Pie combines the best of the berries that I love – Blackberries, Raspberries and Blueberries, so I had confidence that there was very little that could go wrong (fingers crossed). And all this laid snug under a soft, cover of my ‘go-to’ favorite – homemade, flaky buttered crust. It was more-or-less a relatively ‘safe’ recipe to whip together in record time and be delicious enough to ‘do the job!’ so-to-speak!
Our friends, Rob and Carmen, through together a great (and somewhat healthy mix, I might add) collection of finger foods from veggies and dip to Rob’s world class chicken wings. My wife brought along her FACE-MELTING, but ultra delicious salsa, and me, well, I had my Triple Berry Pie to help polish it all off! I should add that Andrew (the son with a mean MAN-BUN) also introduced TO THE WORLD (actually, just me, but I felt like it needed a world class intro…), an amazing sausage, cream cheese, something, something dip that was….can’t even describe. It was that good. I almost felt like running home to whip up some biscuits, bring them back and smother them with Andrew’s dip. It was silly crazy good!
Half Time Means Pie Time!
Maybe its just me, but each and every time I bake up a pie dish, pull it out of the oven and let it cool before cutting into it, the anticipation for me is almost unbearable. This being pretty comical, being that I go through these same anxious feelings each and every time I make a pie. Maybe that’s some of the allure of making pies? Throwing all these ingredients together and then being literally blind to the ‘magic’ that takes place beneath the crust while it bakes. When its finally time to cut and serve, I get that same ‘Christmas morning’ excitement I used to get when I was little, waiting to rip open presents to see what lay hidden within!
Superbowl halftime came and in we all went, face first into a still somewhat warm and sweet smelling pie. Carmen did the honors, slicing everyone generous HEAPS of berry delight and topped them all with a heavy dab of whipped cream.
I should’ve recorded the silence in the room as ‘lions’ ripped and tore at the pie carcass! Maybe a little too vivid, but you get the gist.
Luckily, everything turned out fantastically wonderfully, with happy, berry-smudged grins giving me the ‘thumbs-up’ that yet once again, The Pie Addict has delivered! My work here was done.
Triple Berry Pie
Prepare Double crusts for one 9′ pie pan
7 cups total of fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry)
1 cup granulated sugar
1 Tbsp lemon juice
4 Tbsp cornstarch
2 Tbsp butter
1 egg white, beaten with a fork (egg wash)
Pinch of cinnamon and nutmeg to sprinkle on top!
- Add your berry mixture, sugar and lemon juice to a large saucepan over medium heat. Simmer (med heat worked for me), until warm and juicy, about 5-10 minutes (but keep an eye on it), gently stirring occasionally. (taste it and see if it’s sweet enough for your liking. If you want it sweeter I would add maybe a 1/4 cup more sugar.). Remove from heat.
- Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth (it’s easier to mix in the cornstarch at this point so that you can get all the clumps out). Put saucepan of berries back on the stove and bring it back to a simmer, then slowly pour in the cornstarch/juice mix. Gently stir mixture (try not to crush or break up the berries. the berries for the most part break down when over the heat, but try to keep them as whole as possible if you can!), until thickened, about 2-5 minutes.
- Remove from heat and stir in the butter. Roll out the bottom crust and place in 9″ pie dish. Pour mixture into unbaked pie shell. Roll out and add crust top.
- Pinch the edges of the top and bottom pie crusts together and crimp the edge. Slice in a few vent slits on top for steam to escape. Brush egg wash over the top of the pie and sprinkle lightly with sugar, cinnamon and nutmeg.
- Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown.
- Remove the pie to a wire cooling rack and allow to cool for several hours. Once cooled completely, dig in, and be sure to come back and let me know how it turned out!